Time

Pairs Well WithChardonnay, Napa Valley

Instructions

Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment and set aside.

In the bowl of a food processor, combine the flour and baking powder. Add the butter and pulse until the mixture resembles a coarse meal with some pea-sized pieces. Add the fontina cheese and pulse a few times to incorporate it. Add the eggs and process until the dough forms into a ball.

On a lightly floured surface, gather the dough together and divide it in half. Roll out one half of the dough into a long rectangle about ¼-inch thick. Cut the dough lengthwise into 5⁄8-inch strips, then cut the strips into 4- or 5-inch lengths. Trim off any shaggy edges. Brush the strips with 1 ½ teaspoons of the milk and sprinkle on 1 ounce of the Parmesan cheese. Use a spatula to transfer the strips to one of the prepared baking sheets, arranging them about ½-inch apart. Bake until the cheese is golden brown, 17 to 19 minutes.

Meanwhile, repeat with the remaining dough, milk, and Parmesan cheese, arranging the strips onto the other prepared baking sheet.

Transfer first batch of cheese sticks to a wire rack to cool. Meanwhile, bake the second batch.